Boneless Pork Loin Roast with Herbed Pepper Rub

Are you hungry for a scrumptious dish to rescue you from everyday sameness? This is it; try it, you’ll love it!

Pork loin roast is made fairly often in my house and the following recipe is a favorite of ours.  You will savor the aroma of a fragrantly herbed pork roast as it cooks in your oven!  Cracked pepper, rosemary, basil, thyme and parmesan cheese are at the heart of the recipe.  The leftover meat makes great barbecue.

It’s delicious, juicy and tender; giving maximum flavor with little effort and that’s what is so great about it.  The other white meat is the focus for a mouthwatering fall dinner!

Boneless Pork Loin Roast with Herbed Pepper Rub


1 3-pound boneless pork loin roast
2 T. cracked black pepper
2 T. grated Parmesan cheese
2 t. dried basil
2 t. dried rosemary
2 t. dried thyme
¼ t. garlic powder
½ t. salt

Pat pork dry with paper towel. 
In small bowl, combine all rub ingredients well and apply to all surfaces of the pork roast.
Place roast in a shallow pan and roast in a 350 degree oven for about 1½-2 hours till meat thermometer registers 160 degrees for medium doneness.
Remove roast from oven and let rest 5-10 minutes before slicing to serve.  


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We went for Sunday rides in the Model-T when my grandmother didn't visit. My parents liked the orange groves, miles and miles of orange trees always either in blossom or full of oranges. My parents had a picnic basket and a metal chest. In the metal chest were frozen cans of fruit on dry ice, and in the picnic basket were weenie and liverwurst and salami sandwiches, potato chips, bananas and soda-pop. The soda-pop was shifted continually back and forth between the metal box and the picnic basket. It froze quickly, and then had to be thawed.
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